Asparagus is in season! This is one of my favorite dinners! I love the combination of fish, asparagus and Parmesan. Today I’m making dinner for one, but you can double or triple up the recipe if you want to make more.
Simple ingredients: Some olive oil, veggie broth, white wine (optional), Parmesan cheese, a clove of garlic, a dollop of butter, your favorite pasta, 5-6 spears of asparagus and a filet of your favorite fish.
The first step is to prepare your pasta to your liking. My favorite pasta is Capellini. Once the pasta is done, drain it and set it aside. Then you’ll want to prepare your veggies. Chop the garlic and asparagus. I steam my asparagus then set it aside while I make the sauce. Alternatively, you can boil the asparagus or add it to the sauce at the end. You want it cooked tender but not soggy.
Next up, add the olive oil to your pot and heat it on medium heat. Add the fish filet and fry it until it’s just cooked through. My tilapia filet took about 3 minutes per side. Be careful not to overcook the fish because it’ll get tough to chew. Add the garlic and let it cook for about a minute until it’s really fragrant.
Add the broth and wine, bring to a boil then simmer for about 5 minutes. At this point you could add the asparagus if you haven’t steamed or boiled it. The time it will take to become tender will depend on the size of the asparagus spear. Thin spears need less than 2-3 minutes, thicker spears might need up to 10 minutes.
Now to make the sauce creamy! Turn your burner up to medium high and add the butter. Stir well until it melts then add the cheese. The amount of cheese will depend on your liking. Stir well until the cheese melts. Keep in mind, the sauce needs to be really hot for any cheese to melt well. If the sauce isn’t hot enough, the cheese will just clump.
When the Parm has melted, add your pasta. I use a pair of forks to toss the pasta so that it mixes well in the sauce. Add your asparagus, stir and you’re ready to serve!
Bon Appetit!!
This is a delicious, easy and quick dinner that is ready in less than half an hour.
Ingredients
40 grams of your favorite pasta (or the amount you would usually eat)
1 tbsp (15 ml) olive oil
5-6 spears of asparagus
1 filet of your favorite fish
1 clove garlic
1/2 cup (125 ml) vegetable broth
1/2 cup (125 ml) white wine (optional, use 1 cup of broth if you are omitting the wine)
A dollop of butter
Parmesan cheese (I have about half a cup)
Directions
- Boil your pasta to your liking in salted water. When it’s cooked, drain it and set it aside.
- Chop the garlic and asparagus.
- Steam the asparagus until it’s fork-tender. You could boil the asparagus if you don’t have a steamer. Set aside.
- Heat the olive oil on medium heat in a saucepan. Fry the fish until it’s JUST cooked through. Don’t over-fry! My filet of tilapia took about 3 minutes per side until it lost its translucency.
- Add the garlic and cook for about a minute. Add the broth and wine (if using), bring to a boil then simmer for 5 minutes, uncovered.
- Turn the heat up to medium high and add the butter. Stir until it melts. Add the cheese and stir until it melts.
- Add your pasta and asparagus, mix well and serve!
Recipe Video Instructions
Notes
- The white wine is optional. You can omit it and substitute with another 1/2 cup of broth.
- If you don’t have a steamer, you can boil the asparagus. Alternatively, you can add the asparagus to the sauce as you add the butter and cheese. Just make sure you give it enough time to become fork-tender. Cooking time will vary depending on how thin or thick your asparagus spears are.
- The amount of cheese you use is also optional. You might just want a light sprinkling or a 1/2 cup like I used.
- You can double, triple or quadruple up the ingredients depending on the amount of people you’ll be serving.
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Many thanks for sharing your recipe.
I enjoy asparagus.
All the best Jan
You’re welcome Jan! It’s a nice and easy dinner to make! ♥